Refreshing early spring Yukishita carrot and Apple cider vinegar dressing
While using ON THE UMAMI’s classic Umami Dashi Bonito and Kombu Kelp dashi pack as the base, we carefully made a paste out of “Yukishita carrots”, which are cultivated in Tsunan, Niigata and can only be harvested during a short period of time in the early spring, and added apple cider vinegar made with fruity Japanese apples.
This is a fresh and refreshing dressing that gently complements the aroma and sweetness of the carrots with apple cider vinegar and yuzu juice.
“No chemical seasonings or preservatives added”
“Yukishita carrots” are cultivated using a method that is only available in carrot production areas with heavy snowfall.
Carrots that could have been harvested during the autumn of the previous year are intentionally left to survive the winter under over 2 meters of snow and cultivated starting around the end of March while clearing the snow.
The carrots lose their distinct smell when they are allowed to mature while hibernating in the snow, resulting in very sweet carrots with a mild flavor.
Size: 150ml (5 fl oz)
Shelf life: 4 months when stored in a cool place
How to store: Store in a cool, dry place, away from light
Ingredients: Carrot, Apple cider vinegar, Sugar, Sauteed onions (Onion, Soybean oil), Canola oil, Yuzu citrus fruits juice, Salt, Dried bonito, Agar, Kombu kelp, Yeast extract, Hydrolyzed starch (corn, potato, sweet potato), Powdered soy sauce (Soy sauce (wheat, soybean, salt), Dextrin (sweet potato, cassava))
Food allergen info: Contains Soybean, Bonito and Wheat
|Serving size: 2 tsp (10ml)
|Total fat: 1g
|Total carbohydrates: 2g
|Product of JAPAN